This charred red salsa combines roasted Roma tomatoes, tomatillos, jalapeños, and serrano peppers for a deep, smoky flavor that elevates any taco. Charring the vegetables before blending builds complexity that rivals restaurant versions.
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Prep the vegetables. Cut the jalapeños in half lengthwise. Cut the onion into quarters. Halve the tomatoes and tomatillos.
Heat oil in a large skillet over medium-high heat. Add the halved jalapeños, quartered onion, whole garlic cloves, and serrano peppers.
Season the vegetables in the pan with salt and pepper.
Sauté the vegetables, turning occasionally, until they are softened and well-charred in spots.
Using tongs, transfer the charred jalapeños, onion, garlic, and serranos to a blender.
In the same skillet, add the halved Roma tomatoes and tomatillos.
Season the tomatoes and tomatillos with more salt and pepper.
Cook, turning occasionally, until the tomatoes and tomatillos are softened and charred.
Transfer the cooked tomatoes and tomatillos to the blender with the other vegetables.
Scrape any browned bits (fond) from the bottom of the pan and add them to the blender for extra flavor.
Add the canned tomato sauce, paprika, chicken bouillon powder, and water to the blender.
Secure the lid and blend until the salsa reaches your desired consistency.
Pour the salsa into a large container for storage. Serve with tacos or tortilla chips and enjoy.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months in ice cube trays for portion control.
cast-iron skillet or grill · blender or immersion blender
Yes. Use 1 cup fresh tomato purée or blend additional Roma tomatoes in place of the canned tomato sauce with chiles.
Medium-high heat from 4 jalapeños and 10 serrano peppers. Remove seeds and ribs for less heat, or reduce serrano count to 6–8.
Yes, char all vegetables on a cast-iron skillet or directly over flame until blackened spots appear (3–4 minutes per batch), then blend.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Yes, prepare it 1–2 days in advance and refrigerate. Flavors deepen slightly after 12 hours.
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